Question for Chris - Dec homepage


 
P

Paul G.

TVWBB Emerald Member
Chris

I read your article on cooking the pork loin - rib roast on the main site and was curious about one point. You elected the low/slow approach for the cook, but you utilized the empty, foiled lined pan. Was there a reason you didn't use the typical water in the pan method for this cook ?

Thanks,

Paul
 
You're a TVWBB Guru now-- you're supposed to know this stuff.
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(Psssst... I don't know, either.)
 
Hi Paul,

Sorry for the delay in my reply. I've been transitioning to a new PC over the last few days and have not been keeping up with the BB.

There was no particular reason for doing it that way. If I were doing that pork roast again, I would do it like I did the beef tenderloin feature this month. Do a Minion Method with water in the pan to help ensure good temperature control, then sear it direct over the hot coals at the end.

I've pretty much settled into a routine now where I use water when cooking 225-250*F and no water when cooking 325-350*F.

Regards,
Chris
 
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